The Book of Yields by Francis Talyn Lynch
The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats and poultry. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the dry herbs section states how many tablespoons of each herb or spice are in one ounce or how many individual pieces (cloves or peppercorns for instance) are in one tablespoon and/or in one ounce. Produce items state the trim yields as both a weight and a percentage of the original weight, plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup, trimmed weighs.
Francis T. Lynch, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
| SKU | Unavailable |
| ISBN 13 | 9781892735065 |
| ISBN 10 | 1892735067 |
| Title | The Book of Yields |
| Author | Francis Talyn Lynch |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2003-01-21 |
| Number of pages | 200 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |